Warm Roasted Cauliflower with Tahini-Yogurt Dressing

This recipe is from the Nutty chapter of the award-winning Flavors of the Sun. 

We are always happy to share recipes with customers who want to try their hand at our family favorites at home, but we love it even more when customers return the favor! This recipe is a variation on one that came to us from longtime patron Steve Marcus, who devised a hearty cauliflower side dish incorporating all his preferred Sahadi’s staples. It’s well-spiced and tangy, with a hint of sweetness from dried apricots, and a nice cold-weather option when there aren’t a lot of fresh green veggies to choose from.

SERVES 6 TO 8
1 head cauliflower
1/2 cup [120 ml] extra-virgin olive oil
2 Tbsp za’atar
1 tsp fine sea salt
1 tsp Aleppo pepper
1/4 cup [55 g] tahini
1/4 cup [60 g] plain Greek yogurt, full or low fat 2 Tbsp fresh lemon juice
1/2 tsp ground white pepper
1/4 cup [10 g] chopped fresh parsley
1/4 cup [40 g] chopped Turkish apricots

Preheat the oven to 425°F [220°C].

Cut the cauliflower into 2 in [5 cm] florets and mound on a large rimmed baking sheet. Toss with 1⁄4 cup [60 ml] of the oil and the za’atar, 1⁄2 tsp of the salt, and the Aleppo pepper. Spread the cauliflower in a single layer and roast, turning once or twice as it cooks, until golden brown, 25 to 30 minutes.

While the cauliflower is roasting, whisk together the tahini, yogurt, remaining 1⁄4 cup [60 ml] of olive oil, and the lemon juice in a large bowl. Season with the remaining 1⁄2 tsp of salt and the white pepper. Add 2 Tbsp of water to thin to drizzling consistency, adding more by the tsp as needed.

Add the warm cauliflower and toss to coat with the dressing. Gently stir in the parsley and apricots to distribute evenly. Serve warm.